Whether it's Meatless Monday or just a quick healthy pasta dish you want, this easy, tangy rigatoni dish, with Kalamata olives, capers, garlic, and eggplant is great. The manouri, a mild, buttery Greek cheese, tames the robust flavor of the olives and capers.
In a heavy skillet, heat two tablespoons of olive oil over medium heat and gently cook the garlic, mashed anchovies and hot pepper flakes. Add the tomatoes and simmer for 15 to 20 minutes, until the sauce thickens. Remove from heat and set aside.
While the sauce is simmering, bring a large pot of water to a rolling boil over high heat. As soon as it comes to a boil, add 1 heaping tablespoon salt. Boil the pasta until al dente. Remove, save 1 cup of the pasta water, and drain. Toss with 2 tablespoons olive oil.
Finish the sauce: Add the eggplant, olives and capers to the simmering tomato sauce and warm through. Toss the pasta in with the sauce, diluting if necessary with a little of the pasta water. Serve with grated fresh manouri cheese.